Stuffed Poblano Pepper Recipe With Quail Meat and Goat Cheese

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This Stuffed Poblano Pepper Recipe gets an upgrade when filled with quail meat and goat cheese.
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"Cooking Fish & Game: Delicious Recipes from Shore Lunches to Gourmet Dinners" is a collection of many decades’ worth of testing, tasting and retesting in order to bring you meals that are sure to satisfy and keep you motivated for the next game season.

Wild Game Recipes For Hunting Season

Stuffed Poblano Pepper Recipe With Quail Meat and Goat Cheese

The meat of one quail has about 123 calories, 20 grams of protein and about 4.2 grams of total fat. Quail meat is an excellent source of iron, selenium and niacin, and a good source of zinc. 

8 large Poblano Chilies/Poblano Peppers
4 green onions
2 cloves garlic
2 tablespoons olive oil
8 whole quail breasts, roasted or braised,
meat removed
1 tablespoon tequila
1/8 to 1/4 teaspoon dried cilantro
1 pound goat cheese

Start by roasting chilies. Using long tongs, hold each pepper over a gas flame and turn until skin of pepper is evenly charred. Or, place peppers on baking sheet and roast under broiler, turning to darken all sides but being careful not to burn. Transfer peppers to sealable plastic bag. Seal bag and let peppers steam. Wear rubber gloves to carefully peel skin from cooled chilies. Make incision down the side of each chili and remove all seeds.

Preheat oven to 350 F. Chop white and green parts of green onions and mince garlic. Heat olive oil in large skillet over medium-high heat. Sauté green onions and garlic with a pinch of salt until onions are tender. Add cooked quail and toss to combine.

Deglaze skillet by stirring in tequila; remove from heat. Once ingredients are room temperature, stir in cilantro and goat cheese; mix until evenly combined.

Carefully stuff quail and goat cheese mixture into roasted peppers. If desired, peppers can be sewn closed using strips of blanched leeks and a needle. Place peppers, stuffed side up, on baking sheet and cover with aluminum foil. Bake for 40 minutes. Remove foil and carefully turn peppers so any liquids leak out. Return to oven and roast uncovered for 5 additional minutes.

To serve, place small pool of salsa on each serving plate and sprinkle with cilantro leaves. Place one stuffed pepper over salsa on each plate. Yields 8 servings.

Published on Oct 9, 2013

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